because breakfast.

May 6, 2015October 4, 2015

Avocado Toast

One of my dearest and most darling friends, Abigail, likes to refer to these types of breakfasts as “morning toasties”. Is there anything cuter than that? Not many things. We also like to make these into Afternoon Toasties, Toastie Snax or Breakfast for Dinner Toasties – you get the idea…

There are limitless variations, but this is one of my trusty favorites because nine times out of ten I have all the ingredients on hand and it only takes about 15 minutes from start to finish. Another perk is that there’s almost no mess to clean up when you’re done. Haaa-lelujah! It’s simple. And so stinkin’ delicious. So simple in fact, that directions are probably highly unnecessary, but here we go.

Ingredients n’ thangs:

Toast – 1 slice of whatever you fancy.

Vinegar

Egg

Avocado

Olive Oil

Sea Salt

Cilantro

What to do:

First things first ::: toast up that toast.

Get ready to poach your egg. I like to use a small skillet – non-stick is best, but anything will do. Fill the skillet about 1/2 way with water or about 1.5-2 inches deep. Add a small bit of apple cider vinegar (or any vinegar) and allow that to come to a boil. First, crack your egg into a bowl so that you can maneuver it into the water gently. Once the water is boiling pour the egg slowly into the water. I like to partially submerge the side of the bowl into the water as I’m dropping the egg in to be extra careful.

For runny eggs – 2 minutes. Medium – 3 minutes. Firm – 4 minutes.

I’ve read lots of directions that say you need to make a whirlpool with the water before dropping the egg in. A whirlpool?! I’ve tried… and it’s never ended well for me. In my opinion there’s no need, but by all means for those of you who have a hankerin’ to whirlpool when you poach – have at it.

Now that the egg is cooking you’ll want to mash the avocado with a fork and spread it onto the toast. Once the egg is done to your liking, remove it from the water with a slatted spoon letting the excess water drain. Place egg on top of the toast. Drizzle with olive oil and sprinkle with sea salt and fresh cilantro.

You can jazz it up too, by adding Sriracha or salsa! How do you like your morning toast?!